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Steaming
With the steaming function you can steam food such as vegetables, meat or fish in pots equipped with a
steamer basket. Steam cooking is faster than boiling, as it is not immersed in a liquid it disperses less
nutrients contained in the food and preserves its vitamin content, improving its taste and structure which
will be more compact and pleasant.
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4. Cooking Guidelines
Take care when frying as the oil and fat heat up very quickly, particularly if you're using
PowerBoost. At extremely high temperatures oil and fat will ignite spontaneously and this
presents a serious fire risk.
4.1 Cooking Tips
When food comes to the boil, reduce the temperature setting.
Using a lid will reduce cooking times and save energy by retaining the heat.
Minimize the amount of liquid or fat to reduce cooking times.
Start cooking on a high setting and reduce the setting when the food has heated through.
4.1.1 Simmering, cooking rice
Simmering occurs below boiling point, at around 85˚C, when bubbles are just rising occasionally
to the surface of the cooking liquid. It is the key to delicious soups and tender stews because the
flavours develop without overcooking the food. You should also cook egg-based and flour
thickened sauces below boiling point.
Some tasks, including cooking rice by the absorption method, may require a setting higher than
the lowest setting to ensure the food is cooked properly in the time recommended.
4.1.2 Searing steak
To cook juicy flavorsome steaks:
1.
Stand the meat at room temperature for about 20 minutes before cooking.
2.
Heat up a heavy-based frying pan.
3.
Brush both sides of the steak with oil. Drizzle a small amount of oil into the hot pan and then lower
the meat onto the hot pan.
4.
Turn the steak only once during cooking. The exact cooking time will depend on the thickness of
the steak and how cooked you want it. Times may vary from about 2 – 8 minutes per side. Press
the steak to gauge how cooked it is – the firmer it feels the more 'well done' it will be.
5.
Leave the steak to rest on a warm plate for a few minutes to allow it to relax and become tender
before serving.
4.1.3 For stir-frying
1.
Choose an induction compatible flat-based wok or a large frying pan.
2.
Have all the ingredients and equipment ready. Stir-frying should be quick. If cooking large
quantities, cook the food in several smaller batches.
3.
Preheat the pan briefly and add two tablespoons of oil.
4.
Cook any meat first, put it aside and keep warm.
5.
Stir-fry the vegetables. When they are hot but still crisp, turn the cooking zone to a lower setting,
return the meat to the pan and add your sauce.
6.
Stir the ingredients gently to make sure they are heated through.
7.
Serve immediately.
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